Bring a medium saucepan of salted water to the boil. Finely chop garlic. Thinly slice apple. Thinly slice mushrooms.

Cook spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the spaghetti to the saucepan. Little cooks: 'Older kids can help add the pasta to the saucepan under adult supervision. Remember the water is boiling, so be careful!

While the spaghetti is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, breaking it up with a spoon, until golden, 6-7 minutes. Add mushrooms and cook until softened, 5-6 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.

In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil, then season with salt and pepper. Add mixed leaves and apple. Little Cooks: Take the lead by tossing the salad!

Reduce the frying pan to medium heat. Add longlife cream (see ingredients), grated Parmesan cheese, spaghetti, salad leaves and a splash of the reserved pasta water and cook, tossing, until the spaghetti is coated in the sauce, 1-2 minutes. Season to taste and set aside. TIP: If the sauce looks too thick, add a splash more of the reserved pasta water to loosen. TIP: If your frying pan isn't big enough, toss everything together in the saucepan!

Toss salad to combine. Divide creamy bacon, mushroom and cheese spaghetti between bowls. Serve with apple salad.